Thanksgiving Recipe: Butternut Squash Crumble

This week I’ll be sharing some new and some old Thanksgiving Recipes with ya’ll.

Today’s recipe: Butternut Squash Crumble. This stuff is good.

Pretty enough for a side dish, hearty enough to be the main dish and sweet enough to be a primal dessert.

Butternut Squash Crumble (Originally posted on October 7th 2010)

Filling ingredients:

1 butternut squash

1 apple

2 Tbsp maple syrup

1/4 cup coconut oil (melted)

Lots o’ cinnamon

I started by peeling my irregularly shaped butternut squash.

He kind of looks more like a giant peanut than a squash.

I cut him in half and de-seeded him,

and then chopped him into cubes.

I also chopped up an apple I had lying around and mixed that with the squash for some added sweetness. I sprinkled everything with cinnamon and added the maple syrup and melted coconut oil.

I poured the mixture into a glass baking dish, covered with foil and allowed to bake at 350 for 30 minutes.

Crumb Ingredients:

(from Everyday Paleo)

1 1/2 cups almond meal

1 egg

2 Tbsp coconut oil

approx. 1 Tbsp cinnamon (or to taste)

While the squash was baking, I prepared the crumbs.

I added the almond meal, cinnamon, egg and coconut and mixed until just combined.

The dough was very sticky and easy to handle.

After the squash had baked for 30 minutes, I added the crumbs

and baked for another 35 minutes at 350. I wanted to make sure that the squash was soft and the crumbs were crunchy!

The squash was nice and soft and the maple syrup added just the right amount of extra sweetness. The crumbs were delicious: very rich and buttery (I attribute that to the coconut oil) and brought a traditional comfort food feel to the crumble.

What Orange veggies are you whipping up for Turkey Day?

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  1. Paleo Thanksgiving Recipes (+ Including Full Dinner Menu) - November 12, 2014

    […] 7. Butternut Squash Crumble […]

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